Process for preparing a sterilized cream for preservation in sealed containers



July 15, 1952 v, NELSON 2,603,568

PROCESS FOR PREPARING A STERILIZED CREAM FOR PRESERVATION IN SEALED CONTAINERS Filed April '7, 1948 4 Sheets-Sheet l RAW WHOLE MILK 4% fat 9% solids-nut fat Farnvarm 0! I90 F for abaur l0 minulu.

2 Emperor: of

I20'F f0 l6'0'F.

Slpa r0 n.

CREAM Blend 2 l6 K 3 parts. 2 parts.

/ MILK GONCENTRATE 20% solids-n0! far I43% for I 14.9% solids-no! In! Supa m fa.

CREAM 32% for //.8% solids-nor f0! Slandardin.

ORE! 30% In! 12.1% solids-nor far Eur".

Fill into containers undar vacuum.

I Had! Inc! to avoid z I I 1- ago Mic/(min; at 2/5" for about 10 minuln.

2 '7 Fri/Ill" V "Z8 220'F- -9 urinals- 238.

Stan/In a! 254 F 2 9 INVENTOR VICTOR NELSON for 6 minufu.

000/ to 804'. 3O

ATTORNEYS July 15, 1952 v, NELSON 2,603,568

PROCESS FOR PREPARING A STERILIZED CREAM FOR PRESERVATION IN SEALED CONTAINERS Filed April 7, 1948 4 Sheets-Sheet 2 RAW I'HOLE MILK 4% f! .95 solids-n0! f0! Slpamh.

,4 Z SKIN 6054M 0.1% fat for 9.4% solids-n! f0! solidi-n! In Fannrn I0 I951 Iron I0 Ia I5 minuln.

Evaporaf: a! barn" and IJO'F.

SKIN CONGEIITRATE' 03$ In! JIJS nIida-ul m I part 225 part:

Golf/nu 0| par nation I9 I0 30 a! Fiyura I.

INVENTOR W670)? NELSON ATTOR NEYS y 1952 v. NELSON 2,603,568

PROCESS FOR PREPARING A STERILIZED CREAM FOR PRESERVATION IN SEALED CONTAINERS Filed April '7, 1948 4 Sheets-Sheet 3 RAW WHOLE MILK 3.8% fat 8.7% solids-no! for 54 I Famvarm at /95F 8 for to 15 minutes. 52 L i Evaparafe a! 145%.

53 MILK GONGENTRAI'E CREAM 8% In! 20% In 18.3% solids-n0! for 7.3% solids-n0! far Bland I 1.2 parts part 13.3% salida-nol fat 58 a Supp/(mural fanwarming' 1 a! I80'F far /0 minutes.

59 600/ m Isa-F.

Slparalc. 6|

one-A4] W 6 a 22% in am I25 solids-1m! la! Q 3 sfandardin can -4 205 fat [2.3% solidh-nor for h'amonnin a! pnuuras G5 I I a :3 from I500 f0 2000 pounds.

INVENTOR Fill info can, lluf- Ina! W670i? IVEISON to prlnnf ago-"Naming PIl/Ildf, uni/in, coal and "on a: par ualia ns BY W a. 25 lo 3/ of Figure. I. 2 g

ATTORNEYS July 15, 1952 v. NELSON 2,603,568

PROCESS FOR PREPARING A STERILIZED CREAM FOR PRESERVATION IN SEALED CONTAINERS Filed April 7, 1948 4 Sheets-Sheet 4 RAW WHOLE MILK 33% In! 8.7% solids-no! far Fauna/m 0! 7| law or aban for I to 15 m/nuln.

Human/fin a! 1500 pounds. 73

Separati- Sir/M 0.70% far 20% solids-00! far Evapora l0.

SKIN consumers 1.5% In 1.9% solida-naf fat emu 1.3 purl: I par! 9.8% for 73.9% solids-00f far Adjust to 150'} Sl Separate.

$rundard/n, can, guard against F I I3 1: aga-lllicuning, uni/in,

and nor; a: per station INVENTOR 25 I0 3/ a! Figure I. W670i? NELSON BYG/KJJ-LP fi. W iTTORNYS Patented July 15, 1952 PROCESS FOR" PREPARING A STERILIZED CREAM FOR PRESERVATIQN IN SEALED CONTAINERS,

Victor Nelson, San Jose, Calif., assignor to Food Machinery and Chemical Corporation, San Jose, Calif., a corporation of Delaware Application April 7, 1948, Serial-No. 19,447

The" present invention relates to methods for the manufacture of sterilized cream. Moreparticularly the invention relates to methods for the manufacture of sterilized cream that may be preservedin sealed containers over extended periods of time.

- For preserved cream to find public acceptance it is necessary that it closely resembles freshly pasteurized cream in appearance and palatability at the time of consumption. However, the task of treating cream in a manner that will enable it'to withstand the rigors of long storage or transporta'tion without impairment of its quality presentsmany problems of a complex inter-relation in that factors which are of beneficial influence is some respects, may be of adverse effect in otherdirections. One ofthe main problems in the preservation of cream is fat separation; that is to say, the fat globules of the cream rise to the upper region of the container and form a compact layer of fat while the serum gathers in a liquid layer below. Although this tendency may be retarded by a process'known-as homogenization which reduces the size of the individual fat globules and thus minimizes their, buoyancy, this procedure impairs the heat stability of the product and may cause coagulation at the high temperatures of the subsequent sterilization process. In addition, homogenization practically destroys the whipping quality of cream and this quality is most desirable in creams of high fat content which are the very creams that exhibit the greatesttendency toward fat separation. Furthermore, while it is necessary to expose canned cream to high temperatures so as to render it dependably sterile, such temperatures tend to produce an objectionable cooked flavor and frequently cause discoloration ofthe preserve during the sterilization process and later during storage.

It isan object of the present invention to provide a sterilized cream for preservation in sealed containers, ,such as cans, that will retain the appearance and palatability of freshly pasteurized cream over extended periods of time.

More particularly, it is an object of the presen invention to provide a sterilized cream of purely milk origin which is adapted to retain its original appearance and palatability over extended periods of time without the aid of additives foreign to milk. 7 It is a specific object of the present invention to provide a sterilized cream for preservation in sealed containers that effectively resists fatseparation over extended periods of storage Without homogenization and without foreign additives of any kind.

.' 7Claims. (01. 9940)" Furthermore', it is an object of the presentinventionto provide 'a sterilized 'whippingcream for preservation in sealed containers which; while adapted to resist fat separation, is of excellent whipping quality and retains this quality for a practically unlimited period of time.

. Another object of the present invention is to furnish a method for preparing a sterilized cream in such a manner as to effectively inhibit'fa separation during subsequent storage.

-Moreover-, it is an object of the invention to furnish a method for preparing and canning a cream in'sealed containers in such a manner as to materially retard discoloration ofrthe canned product during storage.

Additionally it is an object of the invention to furnish a method of preparing and :canning a cream in sealed containers in such a manner that no tallowy-flavors will develop. 3 p I These andother objects of the present invention will be apparent from the following description of the accompanying drawings in which Figs.- 1 to 4, inclusive, illustrate specific exemplary embodiments of my novel process in the manner of flow charts. a

I have foundthat a cream, compounded in such a:manner-as tobe abnormally'richin solids-not- I fat, lends itself especially well for preservation in sealed containers." When properly pretreatedin accordance with the present invention, it will retain a flavor, color, and texture that closely approaches freshly pasteurized cream and will vbe especially-resistant to fat; separation; While I am unable to :state with certainty in which mannerthe described composition enhances the keeping quality of the canned product and prevents fat separation thereof, I believe one of the factors to be the resultant increase in the viscosity of the cream serum which impedes the buoyancy of thefat globules and thus prevents them from gathering in the upper portion of the can. High degrees of homogenization with their adverseeffects upon the heat stability of milk products are thus rendered unnecessary and, if'desired, the fat globules of the cream may be retainedin relatively large sizes which has the added advan-. tage of preserving the whipping quality of the canned product.

As an additional step in preparing a cream that will retain the flavor, palatability, and appearance of fresh cream over prolonged periods of storage,v I so arrange the production process of said cream that while part of the milk composition from which the cream is eventually sepa-- rated is subjected to a carefully controlled forewarming process to increase its heat stability.

takes a significant part in the prevention 'of fat separation.

While I have verified the beneficialeffects of the described process step-bynumeroustests, I

am again unable to state with certainty the specific occurences which are responsible for the results obtained. As regards milk coagulation in.

general, I believe that the 'disintegrationjof the" whey proteins normally contained-in milk forms reducing compounds, such as, sulphur, compounds, which act as powerful coagulants. In my opinion, the efiectiveness of forewarming in raising the heat stability of milk is partly due to the'fact; that this process accelerates the forma- :tion: of :said coagulants at. a permissible rate and thus causes them :to escape harmlessly whereas they would cause icoagulation'if suddenly releasedin large-quantities by the high temperatures of the sterilization*processjwhile.the milk product is 'enclosedin sealedcontainers. Having'specificreferenc'e to the present invention, I believe that the reintroduction, into the product, of a measured amount of the dormant coagulants, ordinarily eliminated by the forewarming process, isin'strumental increating limited: local coagulationphenomena'which cause the fat globules to gather in loos'eclusters that counteract fat separation and increase the apparent viscosity of-the creamr 7 Furthermore, I believe that the limited quantity 'ofreducing com'pounds released under the heat of the sterilizing proce'ss'bythe undenatured whey proteins, introduced into the composition with the non-forewarmed' cream, bind any oxyge n"that may have remained in the cans, and thus prevent oxidation of the cream fat which is primarily r'esponsibe for the development of tallowy flavors during storage; 1 r i l In the accompanying drawings, wherein all percentages are'given percent by weight,- Fig..

and-time of-exposure is preferably'determined byaseries of pilot tests.

After the described heat treatment the milk is passed into a suitable evaporator, represented by the b1ock7l2, wherein about half of the water may be removed at temperatures ranging preferably from about 120 F. to 160 F. to raise the content of solids in the resultant concentrate to 29% composed of 9% of fat and of solidsnot-fat, asindicat'edin oval 13.

.resented by the block I4, to recover a raw cream containing, say 20% of fat and 7.5% of solidsnot-fat, as indicated by the oval IS, the major portion of the original quantity of solids-not fat being,v retained. in the skim (oval, l6) which results from the separation process [4. j-

As the next step in the process of the inven: tion quantities ,of the heat-treated milk 1c0ncentrate l3 and of the raw cream [5 are blended in a suitable mixer in such'proportionasto enable {a subsequent,- separation process to yield a whipping cream combining, a desired fat content with at least 19% or solids-notdatwith thelatter ranging preferably from /3 to /sot thecontent in fat; In the exemplary 'embodiment of the invention illustrated in Fig. 1,-the'iorewarmed milk concentrate. it was shown to contain 9% of fat and 20 of solids-not-fat and'the raw cream l5 was. shown to contain.20% of fat-. and 7.5% of solids-not-fat. Therefore, toeventually obtain a' cream having a fat contentiof or more and a. content of solids-not-fat of'at least /3 of the stated percentage of fat, three parts of the milk concentrate l3, say 23 pounds, are blended with two parts, i. e.,-16 pounds of the raw cream i5,"as :ind'icate'din'block i'Li'yielding 1 illustrates diagrammatically the production process 'offthe invention for the manufacture of a whipping cream} Ehe process proceeds from a vvholemilk Which may contain:l3% of solids composed of"l% of fat and 9% of solids-not-fat,

asstated in oval l0 at'the top of the chart Fig. 1. It shouldbe understood that any high grade milk may be employed with equal success and will only 'require'slight adjustments in the degree of the subsequently described evaporation, separation, and/or blending processdepending upon its exact content of fat and solids-not-fat. A quantity of the milk [0 is heated in a suitable containen-such as a steam-jacketed kettle, to a'temiperature between 180? and '210 F. for an adequate peri d of time to increase its heat/stability such that' the final product may withstand the high; temperatures of the subsequent sterizilation process without coagulation. 1

In the particular process illustrated in Fig. l the exact temperature employed atIthis stage is given in block 19o? F., but inpra'ctice the most favorable temperature will vary'within the above stated" limits depending upo'n the character'of 'theselected raw milk and the temperatures employed in the subsequent sterilization process, 'and while ordinarily an exposure of about 10 minuteswill sufiice' to properly stabilize the prod- 39 pounds of a mixture containing 14.3% of fat and 14.9% of solids-not-fat, as stated in oval 18;

This mixture may now be heated to a temperatureof from about F. to F'., as shown by block !9 to facilitatelthe second separation process] represented by the block 26, which is preferably adjusted to recover a cream that'has ahigherfat content, than the minimum standard for whipping cream required by law; Since the latter is generally about 30%, the'separator 28 may be set to yield a'creaincontaining about 32% of fat and will deliver 16 poundsof such a cream containing 11.8% of solids-not-fat, as indicated in the oval'2l. u

' This cream may be conveniently thinned down to the required minimmn standard by reintroducing some of the skim loval 22) resulting from the second separation process 2B. In chart Fig. 1 this standardizing operation is represented by the block 23 with thesubsequent oval 24 showin the final product as testingBOfZ; of fat and 121% of'solids-not-fat. v p f V The cream has now the proper composition and character required in accordance with the present invention to Withstand the high temperatures'of the sterilization process Without coagulation, and to keep in sealed containers for extended periods of time without visible fat $6133:- ration and without developing tallowy flavors or unsightly discoloration. However, milk or cream subjected to a relatively limited amount of, heat before sterilization has the tendency to; congeal subjected to temperatures from about 190 to,

220 F. for a period of from about to 30 minutes depending upon the temperature employed, be fore it is passed on to the actual sterilization process. j

, Ifthis preventive heat treatment is applied to thecream in bulk in steam jacket'ed kettles or tubular heaters of suitable construction, the re quired temperatures may quickly be established without particular precaution, but if the treatment is applied after the cream has been filled into cans, as will generally be more convenient, the temperature should be raised gradually, in order-to prevent the formation of coagulated milk" deposits on the interior surface of the cans (so-called burn-on) Q In the preferred process illustrated in Fig. 1 the cream is first filled into the containers as indicatedbythe block 25. These' containers are preferably plain or enamel lined sanitary type tinfcans which may have a capacity of'six ounces each and the cream may be, packed into these containers in hot or cold condition. However, it is important that the final product in the sealed cans is under a vacuum to prevent inclusion of oxygen in the cans which would oxidize the cream fat and might thus promote the formation of tallowy flavors. Thereafter, the filled cans are introduced into a suitable heating chamber wherein their'temperature is gradually raised to about 215 F.; at'this level the cans are held for a period of about) 10 minutes, as indicated in block 26. The exact temperature, and the time of exposure tosaid temperature will, of course, vary dependingupon the size of the containers, the nature of the initial ingredients and the previous heat treatments employed in preparing the product. After the described heat treatment toprevent age thickening, the cans are readyfor the sterilization process. While any sterilization method may be'emplo'yed whichsubjects the cans to a heat treatment of suflicient intensity and duration to render the can contents thoroughly sterile, it is preferable to} use a high' shortsterilization method,"i-. -e., a sterilization method applying a high temperature :over a short period of time,

since long exposure to the temperatures of the sterilization; process has the tendency to cause gradual discoloration of the cream. Such short time high' temperature sterilization methods, however, may cause burn-on in the cans and for this reason the preheater, sterilizer, and cooker described in the copending patent application of Paul C. Wilbur, Ser. No. 614,234 for Method and Apparatus for Heat Treating Evaporated Milk, filed September 4, 1945, now Patent No. 2,536,115, patented January -2, 1951, is of special advantage in sterilizing cream prepared in accordance with the present invention.

The preheater is preferably composed of a sequence of compartments each containing a heating medium which consists of a predetermined mixture of steam and non-condensable gas, such as air, with the heating media in consecutive compartments being of successively higher temperatures, such as shown and described in the copending application of Paul C. Wilbur, Ser.

No. 698,413, for Method and Apparatus for Heat Treating Food and Food Products, filed September 21, 1946, now Patent No. 2,536,116, patented January 2, 1-951. During operation,.the cans are advanced through said compartments entering the compartment of lowest'tempe'rature first and due to the presence of air in the heating medium; the cans are heated at a rapid, 'yet properly con trolled, rate such that cans entering the pr'e-' heater at room temperature may be-raised to the temperature prevailing at the exit portal there of within a very brief period of time without the appearance of burn-on in their interior.:

In the preferred embodiment 'of the invention illustrated by chart Fig. 1-, the sterilization-process is represented by the subdivided block 21, and the temperature at the entrance portal" of the preheater may be set to 220 F., as indicated in section 28 of the block 21, while the temperature at the exit portal thereof may be set .to 238 F., as likewise indicated in section 28.- Sixounce cans filled with cream prepared in accordshoe with my invention may be passed through the preheater 28 in as short a time as 9mi'nutes,

and, during this brief period :will heat .upitoa' temperature closely approaching the temperature prevailing at the'exit portal without exhibiting any harmful effects." From the preheater the cans are passed into the sterilizer proper repre--' sented by the section 29 of the block. 21. The temperature in the sterilizer may be as high as 254 F. requiring anexposure of only 6 minutes for the cream in the cans to be properly sterilized. Thus, since the temperature differential between the interior of the sterilizer proper and the contents of the cans, as they emerge from the preheater, is less'than 25 F., thedanger of coagulation during sterilization is reduced to a minimum. Hence, the Wilbur arrangement provides rapid, yet innocuous preheating of the cans to a temperature level which permitssafe transfer'of said cans-into a sterilizerbf such high temperatures as will reduce the actual sterilization period to a matter of a few minutes. In this manner the Wilbur sterilizer reduces the total sterilizing process to a minimum of time without detrimental effects upon the product or its containers. Upon leaving the cooker 29, the cans are passed into the cooler symbolized by the section 30 of the block 28, wherein they are cooled to atemperature of 80 F. or below.

The canning'pro'cess is now complete and the cansmay be-stored away for later'use. While the cream will keep for many weeks when the"cans are stored at room temperature, it is preferable to store them at temperaturesof F. or below '(block'3l Suchtemperatures increase the viscosity of cream produced in accordance with the invention and thus act as an added safeguard against fat separation. In addition low storage temperatures will-inhibit even such slight discolorationas may'occur upon prolonged storage at room temperature. When the cans are opened for consumption, the cream will resemble freshly pasteurized cream in flavor, taste, and appearancefarmore'closely than creams canned by previous methods, and as the product assumes room temperature its fluidity will quickly return to normal with no visible fat separation. There will be no tallowy flavors and the cream will readily whip whenchilled, no matter how long it has been stored.

While the described process for preparing whipping cream employs a milk concentrate -l 3, produced from whole milk, as one of the con stituents of the blend. [8, it is, of course, possible to .arrive at about the same composition-by producing vthe evaporated'milk. constituent from skimmedmilk, as illustratedrin Fig. 2 Inthis chartthe oval-4Z0. represents a whole milk that may be identical, with the milk vIll employed'in the process of chartFig. 1. In thealternativeprocess, however, this milk is conducted directly into, a separator 4! adjusted to yield acreamcon taining offat and 715%- of solids-not-fat as symbolized by the oval 42 with the resultantskim containing 9.4% of solids-not-fatand-qa' 0.1% of fat as indicated 'inthe; oval '63. Theskim 43 is forewarmed andevap'orated, as indicated'by thetblocksM and 4=5, respectively-, whichcorre spond to the blocks H and 12 of chart -Fig.='l, to yield a skim concentrate containing 31.5%: of

solids-not-fatfand only 0.3% of fat as 'shownin oval 46; This skim concentrate is; blended with an appropriate quantity of the 20% creamto arriveat a composition corespondingto the composition IS in chart Fig.1. Dueto the iackoi fat in .theskim concentrate 48 as compared with thewhole milkconcentrate l3,'of't-he previously 7 described process,=agr'eater amount'ofthe creain '42 isrequiredto arriveat about the'samecompositionso that twoand one'quarter parts'ofthe cream 42 have to be mixed with only one part of the skim concentrate 46 as indicated in the block 1 411; From here on the process may be continued in exactly the same-manner as represented by the stations 19 to 3| of. chart Fig. 1. 1

Although the present invention isof primary utility in preparing and preserving sterilized whipping'creams in such a manner, as to practically eliminate the danger of fat separation-while leavingtheir Whipping quality unimpaired, the

' process of the present invention may be employed with excellent results in preparing preserved table creams. As a rule table creams are not expected to whip well; they are usually of a. lesser fat content than the Whipping creams in order'to pour Well, and homogenizationis capable of greatly improving their marketability byrendering them more stable to fatseparation'without thenecessity of: increase in viscosity. Homogenization however, does increase the possibility of coagulation during the sterilization process-and inthe preparation of preserved table creams the present invention, I therefore, providesjfor added heat treatment-to compensate for the decrease i i-heat stability resulting fromhomogenization; and/or places the homogenization treatment ata point all) of the production process where itwill least aiTect the heat stability of the cream.

- Fig. 3 illustratesthe .production'process of the present invention as modified to prepare a sterilized table cream. A whole milk may again serve as raw material andmay contain 3.8% of fat and 8.7% of solids-not-fat as indicated in oval 50. It will be understoodthat this specific composition is in no way critical and with certain self-evident adjustmentsin the evaporation, separation, and blendingproce sses, depending upon the ratioof fat to solids-not-fat in th initial material, the method of the present invention may start out with any high grade milk and will yield creams of the same or similar compositions and the same excellent keeping quality as are obtained from a milk of the abovespecified:composition.

A quantityof the milk 59 is forwarmed at temperatures above 180 F., such as 195 F., as indicated by the block which corresponds .to the block. ll of chart Fig. 1, and is then evaporated at, some suitable temperature, such as 145, F.

(block 52;), until a selectedmilk concentrateisiopr tained contain nmqfor instance, 26.3% of total solids composed of 8% of fat and 18.3% 'ofsolidsnot-fat (oval 53). Another lot of the milk 50,-has meanwhile been separated (block .54) to provide a cream containing, say, 20% of fat and 7.3% of solids-not-fat (oval 55.), and predetermined proportions of the milkconcentrate 5 3 and the cream 55, forinstance, 1.2 parts-of themilk concentrate for everypart of the cream, are blendedat ,56 to yield a mixturei] containing 13.4% of fat and 13.3% of solids-not-fat. 1

In preparation for th homogenizing treatment, the mixture 51' is now subjected to a heattreatment atsa temperature of at least 180 F.which may-last from about. l to 10 minutes, as indicated in block 58. The most suitable temperature and tim of exposureto saidtemperature will vary depending upon the. pressures employed in the subsequent homogenization process, and should pref.- erably be determined by a series of plot tests. Upon. completion of thedescribed heat treatment the mixture is cooled to a temperature most suitable ior the directly succeeding separation process, such as F. (bl0ck'59), whereupon it is processed in aseparator $0 that maybeosetito yield a crearn having a fat content inexcessiof the required minimum standard. Assuming said minimum standard to be'20-%, the separator 60 may be set toyield a creamcontainingsay 22% of fat, as indicated in the oval 61.. This cream may be thinned out to the desiredIstandard by reintroduction of some of the skim 62resulting from the separation process 60 (block 63) where: upon it has the desiredcomposition containing,

for instance, 20% of fat and 12.3% ois'olids-not} due to its composition and the above described treatments, pressures not exceeding 2000 pounds and as lowi'as 1500 pounds will be suflicient to secure appropriate fluidity and adequate security against fat separation, Thereafter, the cream may be filled into cans, may be subjected totan additional heat treatment to guard against age thickening and may be sterilized and stored away in the manner indicated by the stations 25 to 3| of the initially described method of preparinga sterilized whipping cream. I Table cream thus prepared will notcoagulate during. th sterilization process and will keep-for many months .inlexcellent condition resembling closely a, freshly p asw teurized high-grade table .crleani whenever the cans areo-penedforconsumption. V 1.1

However, cream produced from certaintypes of milk may be prone to form coagulationpatterns known as feathering when quickly poured into hot coffee or tea, especially if higher homogenization pressures than thos stated above should have been employed in its manufacture.

This undesirable behaviour of the finished product maybe overcome by moving the hemoglenization treatment to a point prior to one,-or both, of the separation processes that may be involved in the production method of the present invention; in other words, the homogenization process is applied to the ingredient'oringredients from which the cream is made, rather than to the cream itself. An illustrative example of this sented in Fig. 4. H

Here again the process of the invention co nmences with a raw whole milk, as indicated by modified form of the present invention is reprethe oval-10;. which is fi-rstsubjected to there? peatedly discussed forewarming process at temperatures of 180 F. or above over a period of about 1 to 10 minutes (block 'H). Upon completion of the forewarming process the milk may be cooled-to a suitable temperature between 135 .and 165 .F., say 150 F., as indicated by the block 2 12,.at which it is processed in a homogenizer 1.3 atpressures of the orderof 1500 pounds. The

homogenized milk is conducted into the separator '14 where it is divided in to a cream of a desired f at content, say and the corresponding skim 16 which may contain 9 of solids-not-fat and the cream 16 are now blended to yield a composi- "tionfromwhich a table cream combining a desired fat content with at least 10% of solids-notfat may be separated. In the exemplary process illustrated in Fig. 4 the skim concentrate l8 and the cream .16 are blended in a ratio of 1.3 1 (block 119) to yield a composition containing 9.6% of different and independent sources.

fat and 13.9% of solids-not-fat as indicated in the oval 80. This mixture is adjusted to a' suitable temperature of about 100 to 180 ,F. for separation, say 150 F. (block 81), and is then processed in a separator 82 which may be set to yield a cream of, say, 22% fat that will automatically .contain about 12% of solids-not-fat.

' From this point on all furtherprocesssteps. such as proper standardization, heat treatment to prevent age thickening, filling into cans, and sterilization may be carried out in the same manner as previously discussed, and will yield a product that does not only keep in excellent condition over prolonged periods of storage but, in addition, will readily blend with hot coifee or tea without forming any objectionable coagulation patterns.

Any explanations as to why the described transposition of the homogenization process to a point before separation lessens its harmful effect upon the heat stability of cream, are necessarily somewhat hypothetical. In general, the tendency of homogenization to lower the heat stability of milk or cream is believed to be caused by the vast increase in fat surfaces resulting from the subdivision of the fat globules, which withdraw quantities of anti-coagulants by absorption from the serum and thus render it less stable. When homogenization is carried out before separation, the resultant loss in anti-coagulants occurs at a phase of maximum supply and is, therefore, least harmful, but when homogenization is applied after a great portion of the serum has been removed by separation, practically the same quantity of anti-coagulants is withdrawn from a much smaller quantity of serum so that the heat stability of the product is now far more seriously impaired than in the former case.

While I have explained the present invention and the manner in which it is to be performed with the aid of several specific embodiments thereof, it will be understood that neither its products nor the ingredients from which they are made need be of the specific composition stated by way of example; 'nor are the described treatments and process steps limited to the exemplary temperatures, times of exposure, or pounds of pressure stated in the specification or noted in the charts, all of which may vary considerably depending upon the nature of the original ingredients and the desired composition and purpose of use of the final product as has repeatedly been pointed out hereinbefore. Furthermore, it is by no means necessary that the primary-creams involved in the process of the present invention be derived from the same milk from which the .milk or skim-concentrates employed by this invention are made; said creams may be made from entirely different milks and may, in fact, be bought in fresh or pasteurized form from entirely Also, while I have disclosed a method of preparing a whipping cream for preservation in sealed containers that does not require homogenization to effectively resist fat separation over extended periods of storage, it will be understood that homogenization, especially at moderate pressure, may be employed It should also be understood that condition, these terms are understood to include pasteurized cream. 1

Having thus explained the present invention, what I claim is: 1. The process of preserving a cream in sealed containers, which comprises forewarming a quantity of milk, evaporating said forewarmed milk to form a predetermined concentrate, blending said concentrate with a primary cream in natural condition in proportions permitting subsequent separation to yield a creamranging in fat content from 15 to 35% and co ntainingat least 10% of solids-not-fat, separating fromilth'e resultant mixture a secondary cream of a desired fat content within the stated range, and thereafter sterilizing said cream in sealed containers. 2. The process of canning a whipping cream which comprises subjecting a quantity of milk to temperatures of at least F. for a period of time ranging from 1 to 10 minutes, thereafter evaporating said milk to a desired degree of concentration, blending the resultant concentrate with a primary cream in natural condition in predetermined proportions enabling subsequent separation to yield a cream combining a fat content of the order of 30% with at least onethird of said quantity in solids-not-fat, separating a secondary cream of said fat content from the resultant mixture, filling said secondary cream into containers, sealing said containers, and subjecting said sealed containers to a sterilizing heat treatment. I

3. The process of preserving a whipping cream in sealed containers which comprises forewarming a quantity of milk at av temperature of the order of F. for a period of about 10 minutes, concentrating said forewarmed milk to about half its original volume, blending the resultant concentrate with a primary cream in natural condition of a fat content of the order of 20%, separating from the resultant mixture a secondary cream having a fat content of the order of 30% and containing at least one-third of said quantity of solids-not-fat, filling said secondary cream into sanitary containers, subjecting the filled containers to sterilization temperatures of 1 the order of 250 F. for about six minutes, and thereafter storing said containers at tempera- ,tures not exceeding 50 F; V

. of concentration, blending the resultant concenfat content with at least 10% of solids-not-fat,

subjecting the resultant mixture to temperatures of at least 180 F., separating from said mixture a secondary cream of said desired fat content and having at least 10% of solids-not-fat, homogenizing said secondary cream at pressures not exceeding 2000 pounds, and thereafter sterilizing the homogenized cream.

5. The process of preserving a sealed containers which comprises forew'arming a quantity of milk at a temperature of'the order of 195 F., evaporating said milk to about half "its original volume, blending the resultant concentrate in predetermined proportion with a primary cream in natural condition containing about 20% of fat, subjecting the resultant mixture to another forewarming process at "temperatures of at least 180 F., cooling said mixture to a temperature of the order of 150 F., separating from said mixture a secondary cream of a desired fat content andcontaining at least 10% of solids-not-fat, homogenizing said secondary cream at pressures ranging from 1500 to 2000 pounds, filling said homogenized cream into said containers under a, vacuum, sealing said containers, subjecting the sealed containers to a sterilizing heat treatment and thereafter storing said cans at temperatures of the order of 50 F. and below.

r 6. The process according to claim 5 wherein said containers are subjected to a sterilizing temperature offthe order of 250F. for'about six minutes. I

' '7. The process of preparinga cream for presertable cream in 'vation in sealed containers which comprises forewarming a quantity of milk at temperatures of at least 180 F., cooling said milk to about F., homogenizing said milk at pressures not exceeding 2000 pounds, separating said milk into a skim and a primary cream of a fat content of'the order of 20%, evaporating said skim to a desired degree of concentration, blending the resultant concentrate with said primary cream in proportions enabling renewedseparation to yield a secondary cream combining a desired fat content with at least 10 in soli'ds-not-fat, adjusting the resultant mixture to a temperature of the order of 150 F'., and separating'there'from a secondary cream of said desired fat content. 1

' VICTOR NELSON;

REFERENCES orrEn The following references are of record in the file of this patent:

UNITED STATES PATENTS Number Name 1 Date 1,791,068 'Wendt Feb. 3, 1931 Wendt June 28, 1938 OTHER REFERENCES 1 US. Dept. of Agriculture Circular 549, cited, page 33c U. S. Dept. of AgricultureCircular 549, June 1940, pages 41-57.

Proximate Composition of American. Food Materials, published by U. S. Govt. Printing Office, Washington, D. C.- 

1. THE PROCESS OF PRESERVING A CREAM IN SEALED CONTAINERS, WHICH COMPRISES FOREWARMING A QUANTITY OF MILK, EVAPORATING SAID FOREWARMED MILK TO FORM A PREDETERMINED CONCENTRATE, BLENDING SAID CONCENTRATE WITH A PRIMARY CREAM IN NATURAL CONDITION IN PROPORTIONS PERMITTING SUBSEQUENT SEPARATION TO YIELD A CREAM RANGING IN FAT CONTENT FROM 15 TO 35% AND CONTAINING AT LEAST 10% OF SOLIDS-NOT-FAT, SEPARATING FROM THE RESULTANT MIXTURE A SECONDARY CREAM OF A DESIRED FAT CONTENT WITHIN THE STATED RANGE, AND THEREAFTER STERILIZING SAID CREAM IN SEALED CONTAINERS. 